Description
A hearty and flavorful vegan chili packed with sweet potatoes and black beans, perfect for a satisfying meatless dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and bell peppers and cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add diced sweet potato, black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth.
- Stir in chili powder, cumin, smoked paprika, and oregano.
- Bring the chili to a boil, then reduce heat and simmer for at least 30 minutes, or until sweet potatoes are tender.
- Season with salt and black pepper to taste.
- Serve hot, with your favorite toppings.
Notes
- For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- Top with avocado, cilantro, or a dollop of vegan sour cream for extra flavor.
- This chili freezes well, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg